Cream of Mushroom Soup (2024)

FAQs

What is cream of mushroom soup made of? ›

As a grown-up I still love mushroom soup, and happily make it from scratch using lots of fresh mushrooms, shallots, garlic, chicken stock and cream. Many people add a dash of sherry or nutmeg to mushroom soup.

There are several herbs and spices that can enhance the flavor of canned cream of mushroom soup. Popular options include thyme, rosemary, parsley, garlic powder, onion powder, black pepper, and paprika. These additions can add depth and complexity to the soup's overall taste.

Mushrooms exhibit anti-inflammatory properties and, acting as a prebiotic, can improve gut health. They're also a good source of potassium and B vitamins. Most notably, mushrooms are the only plant-based source of vitamin D, a vitamin that we get primarily from being exposed to sunlight.

Bread – Dinner rolls, crusty bread, Parmesan cheese bread or bread sticks will act as perfect sides. Or serve the soup in a bread bowl! Meats – This creamy dish pairs well with just about every type of cooked meat. Chicken, roast beef, steak, pork chops, ground beef, ham or ribs are all delicious pairings.

A bowl of our Cream of Mushroom Soup served with fresh baked bread is hearty enough to serve on its own, or you can beef it up with whatever's fresh in your kitchen. Condensed soups are also the perfect base for casseroles and starters for sauces, so your imagination is the limit.

Add cream or yogurt

Adding extra cream can thicken a creamy or blended soup like this wild mushroom-soup, but stirring in a spoonful of thick yogurt can be more effective. Be careful not to boil the soup once you've added the cream or yogurt or it may split.

Watery cream soups can come from a couple of different reasons. One of them is that the thickener that was utilized (be it a fat and flour roux or a liquid and flour or corn starch slurry) was inadequate.

In rare occasion, some people still can taste a little bitterness, this is due to the compound Polyphenol, which has been known to be a beneficial nutrition.

Older mushrooms or ones that aren't as fresh might lack flavor. Insufficient Seasoning: Soups need a good amount of seasoning to bring out their flavors. Ensure you've added enough salt and other seasonings. Lack of Depth: If only water was used, the soup might lack depth.

From the Package

WATER, MUSHROOMS, VEGETABLE OIL (CORN, CANOLA, AND/OR SOYBEAN), MODIFIED CORNSTARCH, WHEAT FLOUR, SALT, CREAM, WHEY, SOY PROTEIN CONCENTRATE, MONOSODIUM GLUTAMATE, YEAST EXTRACT, DRIED GARLIC, NATURAL FLAVORING.

Can I use an expired can of cream of mushroom soup? ›

According to the USDA Food Inspection Service, canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or temperatures above 90 °F (32.2° C). If the cans look ok, they are safe to use. Discard cans that are dented, rusted, or swollen.

Mushrooms have fiber, potassium and vitamin C (who knew?!) that all contribute to better cardiovascular health. Eating mushrooms that are high in potassium and low in sodium helps to regulate blood pressure. Potassium helps to lower blood pressure by balancing the negative effects of salt in the body.

Thyme, crushed red pepper flakes, and bay leaves work well with mushroom soup.

If you want to eat cream of mushroom soup by itself, Heikkinen says homemade is the best bet for something that tastes good and is low sodium and additive-free.

Whether you don't like to buy canned soup for health reasons, have dietary restrictions, or just want to try something different, here's a basic recipe for a Homemade Cream of Mushroom Soup. You can even make it in advance and freeze to use later on!

Mushrooms are low in fat, count towards your 5-a-day and are a source of potassium and some B vitamins. With all that goodness and no cream, this is a really healthy mushroom soup.

Water, Mushrooms, Modified Food Starch, Wheat Flour, Contains Less Than 2% Of: Soybean Oil, Cream, Sugar, Salt, Potassium Chloride, Natural Flavoring, Soy Protein Concentrate, Calcium Carbonate, Yeast Extract, Whey Protein Concentrate.

The main difference is that cream of chicken is made of chicken stock, cream, and chicken meat, and cream of mushroom is a mix of mushrooms, cream, and garlic. This seems like an obvious answer, but it is the truth. They have very similar ingredients, with different main ingredients.